Yummy Quinoa Enchilada Bake


Recipe via
Marrying a man from Texas and overall just enjoying Mexican cuisine, it is no wonder that this enchilada dish came strolling into our kitchen. Earlier in the week I was looking for more recipes to try and came across this yummy enchilada recipe that incorporates quinoa instead of chicken. Amused, I printed it off and cooked it for the first time last night. Needless to say, it turned out fantastic and quickly became one of our favorite Mexican dishes! 

This post is 100% my own opinion and in no way endorsed or sponsored by SkinnyTaste.com

I have been a fan and loyal follower of SkinnyTaste.com for a while now. If you haven’t already checked out her blog or cookbooks you need to STAT (I love her vegetarian options!). She shares recipes that are healthy, low in calories and fat, and just are darn good to eat. Not to mention the ingredients are simple and her recipes are easy to follow. They’re perfect for families or people on the  go who don’t have hours to dedicate to cooking a meal.

Mixture of quinoa, corn, beans, cilantro, green chiles, and cheese.
  • 1/2 tsp olive oil
  • 1 clove crushed garlic
  • cooking spray
  • 1 1/4 cups quinoa, rinsed and drained
  • 1 (8 oz) can tomato sauce
  • 2 cups reduced-sodium chicken or vegetable broth
  • 1 1/2 teaspoons cumin
  • 1 tbsp chipotle en adobo sauce (or more if you want it spicy)
  • 1 (4 oz) can diced green chiles
  • 3/4 cup canned black beans, drained and rinsed
  • 3/4 cup fresh or frozen thawed corn
  • 1/4 cup chopped fresh cilantro, plus 2 tbsp for garnish
  • 1 1/2 cups part-skim shredded Mexican cheese blend, divided*
  • 1 medium (4 oz) haas avocado, diced
  • 2 tbsp chopped scallions
  • Salt and pepper to taste

**Trader Joe’s green chilies include jalapeño seeds in their green chilies so feel free to skip the chipotle en adobo sauce for spice. (This sauce is packaged in a bag vs. the canned chiles).


  1. Preheat the oven to 400 degrees and prepare a baking dish or dutch oven.
  2. In a medium saucepan prepare quinoa according to package directions. Set aside. 
    1. **Cook quinoa using chicken or vegetable broth instead of water for extra flavor!
  3. Meanwhile, heat oil in a pan and sauté garlic until fragrant (approx. 1-2 mins). Add 8oz of tomato sauce, cumin, broth, and salt to the pan. Mix and simmer for about 5 minutes. Add chipotle sauce (if using). This will become your enchilada sauce!
  4. In a separate bowl, combine cooked quinoa, corn, black beans, green chiles, and chopped cilantro. Stir in a partial amount of cheese and mix together.
  5. Spread mixture in baking dish or dutch oven and cover with prepared enchilada sauce. Cover with remaining cheese. Cover and bake for 20-25 minutes.
  6. Serve immediately with diced avocado, scallions, and remaining cilantro.
For cooking this for the first time, I found it to be a simple dish to make and delicious to eat! Enjoy!

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